TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

Le Château 150

The aestheticism of the Château 150 immediately sets the tone in kitchen design. It is used throughout the world by many professional chefs and knowledgeable amateurs. The culinary possibilities are exceptional.

The Château 150 is equipped with two gas-electric ovens and two large storage drawers.

Its stainless-steel hob offers many possible configurations to best match your cooking style.

The palette of enamel colours and finishes will bring your tastes to life.

The Châtelet 150 is equipped with one vault gas or electric oven, and the largest heating drawer available on the market (for raising bread or brioche dough, low-temperature cooking, and more), offering truly complementary uses that can expand your culinary palate.

The stainless-steel hob offers many possible configurations to best match your cooking style.

The palette of enamel colours and finishes will bring your tastes to life.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

Le Château 75

For amateur chefs with only a limited space to satisfy their passion, we have designed a very compact Château combining our exclusive vault (gas or electric) oven and a stainless-steel hob with several possible configurations.

The practical design of the Château 75 fits perfectly into the most modern kitchen, bringing it a touch of rich warmth.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

Flamberge Rôtisserie

"We become a cook but we are born a roaster” — Jean Anthelme Brillat-Savarin

The Flamberge combines professional performance and stunning aesthetics.

A veritable jewel of technology that optimizes the circulation of heat, it allows you to roast meats, poultry, fish, or even whole fruits and vegetables in a state-of-the-art manner and releases the flavours while preserving the tenderness of the flesh for an optimal taste experience.

TEPPANYAKI

Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.

FRENCH TOP: LARGE, PETITE

One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.

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